Foie gras has always been a guilty pleasure. It's ridiculously expensive, it's fattening... and then there's the whole animal cruelty question (which I've discussed a bit here). So I'm not sure whether my discovery that it is a traditional Jewish food makes me feel more or less guilty about it. My journey of goose liver discovery started with Jane Ziegelman's excellent 97
Freud’s Butcher
A blog about Genealogy, Psychology, and Meat